Chocolate Chip Protein Bagels (Printer Friendly)

Soft, chewy bagels with chocolate chips and protein, finished with a creamy peanut butter drizzle.

# What You Need:

→ Dry Ingredients

01 - 2 cups bread flour
02 - 1 cup vanilla protein powder
03 - 2 tablespoons granulated sugar
04 - 2 teaspoons instant dry yeast
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup warm water (110°F)
07 - 1 tablespoon melted unsalted butter

→ Add-ins

08 - 1/2 cup semisweet chocolate chips

→ Water Bath

09 - 2 quarts water
10 - 2 tablespoons honey or brown sugar

→ Peanut Butter Drizzle

11 - 1/4 cup creamy peanut butter
12 - 2 tablespoons milk
13 - 1 teaspoon maple syrup or honey

# Directions:

01 - In a large bowl, whisk together bread flour, protein powder, sugar, yeast, and salt until well combined.
02 - Add warm water and melted butter to the dry mixture. Stir until a shaggy dough forms.
03 - Knead by hand or with a dough hook for 6 to 8 minutes until the dough becomes smooth and elastic.
04 - Gently knead chocolate chips into the dough until evenly distributed throughout.
05 - Place dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for 30 to 40 minutes until nearly doubled in size.
06 - Preheat oven to 375°F and line a baking sheet with parchment paper.
07 - Punch down the dough and divide into 6 equal pieces. Shape each piece into a ball, then poke a hole in the center and gently stretch to form a bagel shape with a hole approximately 2 inches in diameter.
08 - Bring 2 quarts of water and honey or brown sugar to a gentle boil in a wide pot.
09 - Working in batches, carefully place bagels into the boiling water and boil for 30 seconds per side. Use a slotted spoon to transfer bagels to the prepared baking sheet.
10 - Lightly brush the boiled bagels with melted butter on all sides.
11 - Bake for 18 to 20 minutes until golden brown. Transfer to a wire rack to cool slightly.
12 - In a small bowl, whisk together peanut butter, milk, and maple syrup or honey until the mixture reaches a smooth, pourable consistency.
13 - Drizzle the peanut butter mixture over cooled bagels in a decorative pattern before serving.

# Pro Advice:

01 -
  • They taste like an indulgent treat but pack 15g of protein per bagel, so your body actually thanks you.
  • The contrast between soft, chewy bagel and melted chocolate chips with silky peanut butter drizzle feels absolutely luxurious for breakfast.
  • One batch makes six bagels, so you can freeze extras and have grab-and-go breakfast ready for busy mornings.
02 -
  • The water bath temperature matters more than you think—if your water isn't actively boiling, the bagels won't develop that signature chewy exterior, so wait for a proper rolling boil.
  • Don't over-knead after adding chocolate chips because the dough gets tougher; 30 seconds of gentle folding is usually enough once they're distributed.
  • If your dough feels too sticky during shaping, lightly dust your hands with flour, but don't add flour to the dough itself or you'll throw off the recipe's moisture balance.
03 -
  • If you're nervous about your dough rising enough, place it in a proofing box or even your turned-off oven with the light on—this creates a consistently warm environment that yeast absolutely loves.
  • The exact moment you boil your bagels makes a real difference; too long and they get dense, too short and they're just bread, so 30 seconds per side is genuinely the magic number I've tested countless times.
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